Instructions

Preheat oven to 400F.

If using fresh corn, cut kernels from cob into a bowl so all juices can be saved. Place corn and its juices in blender or a food processor fitted with metal blade. Add milk, 1 cup masarepa, brown sugar, chilies, cheese, butter and salt. Process 30 to 45 seconds until a coarse batter forms. If batter looks thin, add a bit more masarepa.

Use a standard muffin tin with 10 to 12 indentations. Spray with no-stick cooking spray. If you prefer, you can lightly grease muffin cups with butter. Spoon about 1/3 cup batter into each cup. Bake 35 minutes or until tops are crisp and golden brown and inside is set. A wooden skewer or toothpick inserted in center should come out dry.